Process for the manufacture of beer, ale and the like



Feb. 8, 1966 M. w. COUTTS 3,234,026

PROCESS FOR THE MANUFACTURE OF BEER, ALE AND THE LIKE Original Filed Aug. 5 1957 2 Sheets-Sheet 1 YEAST PROPAGATION HEAT Hum, AND PRODUCJ' YEAST EXCHANGE VESSEL FORMATIO SEPARATION A B D J I I l2 l3 I RAW 2 wow Go WASHING l6 2o /4 2/ l8 ('0 FIG.]

PRooucT YEAST FORMATION YEAST PROPAGATION sauna-non RAW won I co, WASI-HNG IN V FIG. 2

YEAs-r PRODUCT FORMATION YEAST PROPAGATION A I PARA-wk,

A B 22 24 IS JI/ D5 A2 6 /O I Q RAW co wnsume won-f Z8 2 FIG.3

Z'mventor MORTON W. COUTTS (Ittorneg Feb. 8, 1966 M. w. cou'r'rs 3,234,026

PROCESS FOR THE MANUFACTURE OF BEER, ALE AND THE LIKE Original Filed Aug. 5 1957 2 Sheets-Sheet 2 YEAST PROPAGATION ST IrPRODUCT FORMATION sspmumon HOLDER RAW agg 44 YEAST PROPAGAUON wear 8: Pnooua mama-non V YEAST summon Bm'c "omen F RAW 45a WORT IN 0 v PRODUCT YEAST PROPAGATION FORMATION W v 3 A 483 YEAST sepaaanon A ll B 48 54 o a wl @L W Wt? S 2/ R [Q J2'I RAW won m 50 5/ \$2 53 58 57 FIG. 6

3nventor MOP? ON W. COUTTS Gttomeg United States Patent 3,234,026 PROCESS FOR THE MANUFACTURE OF BEER, ALE AND THE LIKE Morton William Coutts, Bairds Road, Otahuhu, Auckland, New Zealand Continuation of abandoned application Ser. No. 676,187, Aug. 5, 1957. This application Sept. 1, 1960, Ser. No. 53,495 Claims priority, application New Zealand, Aug. 6, 1956, 117,047; Aug. 17, 1956, 117,136; Jan. 29, 1957, 118,139; Feb. 22, 1957, 118,274; Mar. 22, 1957,

31 Claims. (Cl. 99-31) This invention relates to a continuous method for the fermentation of brewery wort for the production of a portable non-distilled alcoholic beverage product. This application is a continuation of my application Serial No. 676,187, filed August 5, 1957 A major object of the invention is the provision of an improved process for the production of such products which will enable the production thereof with greatly decreased fermenting time than is possible by present processes and which will give better control of flavour at greatly decreased cost of manufacture.

The process will be described conveniently with relation to the production of beer but it will be understood that it is not confined thereto and applies to all other non-distilled malt beverages.

According to known processes, beer is fermented from its original to its desired final gravity by a gradual lowering of the specific gravity of the wort over a period of time extending from six to fourteen days and then it is matured for a further two to fifteen weeks. In this normal process, relatively low fermentation temperatures are employed. The fermentation starts out at a lower temperature than the final and gradually builds up to a final temperature because of the heat generated by the fermenting yeast. The temperatures between the original and the final are controlled by means of attemporation. Th final peak temperature is maintained at a point below that theoretically possible. This restriction of the fermentation slows down the gravity drop and increases the time period required to decrease the gravity from the original to the final. The yeast is separated from the beer either by gradual sedimentation in the case of lager or by skimming from the surface in the case of ale. Both processes require time and labour. In the same way the original yeast population is kept low and gradually increases as fermentation proceeds. By contrast, the present process will permit the completion of fermenting in eighteen hours or less.

The present process, devised particularly to shorten the periods "of time, also attains other desirable advantages not previously possible such as controlled flavour as required, rapid fermentation in one or more stages, complete control of yeast concentration used for fermenting, complete control of fermentation gravity, considerable economy in labour required compared with existing processes, considerable economy in capital required for process equipment, considerable economy in refrigeration required compared with previous and existing processes, production of finished beer in a fraction of the time required by known processes, continuous blending during maturing, elimination of pitching yeast storage, substantially oxygen free conditions throughout the process, complete control of yeast propagation and processing losses, fermentation and maturing possible at any temperature from 38 F. up to the thermal death point of the fermenting yeast used (recognized as between 110 and 120 F.), fermentation at a constant optimum pH value. r

In particular, the preferred process broadly is based on the principle of continuous feeding of yeast with wort, the employment of a relatively high yea-st population level, the employment preferably of a relatively high fermentation temperature, continuous agitation, combined with the continuous or substantially continuous addition of unfermented wort to the fermenting vessel or vessels at a predetermined rate and similar withdrawal of they fermented liquid at a corresponding rate. By high temperature, I mean temperatures above 48 F., and theoretically up to the thermal death point of the yeast. Preferably, temperatures of 60 F. up to F. or higher are employed.

By providing for use of higher temperatures and greater yeast concentrations than are normal for the batch fermentation of beer, along with continuous agitation, accelerated fermentation in one or more stages is made possible. By greater yea-st concentrations, 1 means concentrations above 12 grams per litre and which can be as high as grams per litre of fermenting wort.

Accelerated fermentation and maturing at high temperatures are achieved without danger of autolysis of the yeast in suspension because the continuously added wort keeps all yeast in suspension in the maturing beer in an active fermenting state, thus maintaining enzymatic activity for the maturing process and preventing the yeast using up its own reserve of food stored within itself. In

normal beer fermentations all yeast reaches a state of starvation and in this condition rapidly autolyse and the autolysates impart undesirable flavours to the finished beer. However, the yeast concentration can be up to 100 grams of yeast with a moisture content of 80%, in each litre of beer fermenting. The amount normally present in the orthodox batch system is about 12 grams per litre at the peak of fermentation.

The invent-ion accordingly generally embodies a method for the continuous fermentation of brewery wort for the production of a potable, non-distilled alcoholic malt beverage product characterized by passing said wort through a system of interconnected zones, continuously introducing wort to the first zone of said system and promoting rapid fermentation thereof by maintaining a yeast concentration in said wort above 12 grams per litre, maintaining said wort at a temperature above 48 F., maintaining said yeast in suspension in said fermenting wort by continuous agitation whereby to promote such rapid fermentation, thereafter separating yeast therefrom and continuously drawing off the substantially clarified fermented wort from saidv system at the same rate as the rate of introduction of the wort to the first of said zones. When insuflicient yeast is being propagated to maintain desired concentration the invention contemplates re-using a portion of the separated yeast in the system for this purpose. Among other variations it also contemplates the return of yeasty fermented beer to the incoming wort for preconditioning the wort. When desired a wort up to six times the specific gravity of that desired for making the finished beer may be prepared in the brewhouse and treated as hereinafter described. It would be diluted at various stages of the fermentation with up to six parts of water to each part of strong wort processed in a two or more vessel system.

The invention will be more clearly illustrated by reference to the following detailed specification taken in con- FIG. 2 shows a form of apparatus in which the fermentation vessels, which can be up'to three or four in. number are connectedin series to enable the flow tobe completely continuous, and in which the agitation, yeast in suspension and the temperature can be controlled sep arately.

FIG. 3 is a diagrammatic illustration of a furtherar: rangement of apparatus in a system according to the pres ent invention employing a plurality of fermenting vessels;

FIG. 4 is a diagrammatic illustration similar to FIG. '1 showing a method where the flow is intermittent between zones.

FIG. 5 is a further alternative diagrammatic illustration enabling both malt and sugary materials to be fermented separately so that any desired combination of material can be left in the residual gravity of the finished product; and

- FIG. dis a diagrammatic illustration of the system employing four fermenting vessels in series in which the various extract mate'rialscan be fermented to give any desired flavour.

Referring to the drawings, the system is generally illus-, trated by series connected treatment zones wherein wort is continuously introduced to the first Zone and passed through the remaining zones employed in the system-during which itis rapidly fermented under conditions of high yeast concentration, controlled high temperatures and agitation and wherein the yeast is separated from the, fermented wort which is then finally drawn off through ;-the.

system-at the same rate as the rate of introduction of the wort, and any diluting water and flavoring material added to the system.

Referring to FIG. 1 which illustrates one'systern of, interconnected zones, generally. represented by the vessels A to E inclusive, Wort is continuously introduced to the fermenting vessel A via the line connected to a wort holding vessel '(not shown), introduction being effected,

under suitable valvecontrol to vessel A at a predetermined rate. The yeast is maintained in vessel A at a predetermined high concentration; the temperature is maintained at a high level, by any wall known means of control; and the wort is subjected to agitation by means of a suitable agitator 11, all'of these factors combining to promote rapid yeast propagation and fermentation, and

the'fermented liquid is withdrawn from vessel A byline- 12, suitably valve controlled, at the same rate asthe rate of, wort introduction, and introducedto the continuous yeast separating vessel B. Here the yeast is separated.

from the fermented liquid where .the yeastquickly fiocculates and settles out to the bottom of the vessel. The substantially clarified liquid is then passed via line 13 to CO washing vessel C, if desired, and whereinCO2 gas is introduced by Way of the line14 and discharged by way ofthe line .15, the CO gashaving the. effect of eliminating undesirable volatiles and passing them to at, mosphere. The thus clarified fermented liquid may then be passed by pipe line to heat exchanger D to reduce temperature, where this maybe desired, and then passes tense agitation, or combinations of these factors;

tense agitation and hightemperature such'as 80"F; and

yeast concentrations of 70 grams per'litre fermenting wort the throughput of wort with a gravity drop of 30. specific gravity could be as high as one-tenth the total contents of the vessel per hour. These conditionslmay be adjusted to the desired flavour required in the beer beingmade.

The amount of yeast being produced may be controlled by the rate of agitation, concentrations of yeast andtemperature. Higher temperatures and higher agitation increases yeast propagation .while higher yeast concentrations decrease yeast propagation. An adjustment so that about 5 grams ofyeastjper, litre of wort is propagated, will make a fuller, sweeter beer, while adjustments bringing about high'yeast propagation say aroundabout 15 grams per litre, will make a dry, more bitterbeer. These yeast concentrations are 1 based 0111' an incoming wortgravity of 1.021. degrees specific gravity of malt extract; When-the malt extract is of highercconcentrations the yeast propagation mentioned shouldbe increased to get the same flavour; The outgoing beer'from pipe 12runs continuously into yeast separating vessel B where the yeast quickly flocculatesandsettles to the bottom of the vessel. I They :settledyeastruns through pipe-17 via a pump to pipe 18 through pipe 19, to surplus yeast tanks (notshown). If desired a part. may be diverted and re-- turned to the fermenting and maturing vessel A to main-; tain the yeast concentration. Theye'astseparating vessel may be arranged sothat'a controlled .amountof the settled yeast. flows back to. vesselA' by gravity. The yeast? separating K168861513 may be substitutedby a .centrifugal clarifier of lkIlOWll means; If desired lines 20. and 21 maybe connected in the system for-the additionofad-t ditives such as finingsor adsorbant material for clarifica-;

tionwhere this may be desired.

The CO washing vessel when employed is as previous-- ly indicated supplied with CO through pipe :14 which may communicate with an internally located perforated pipe or other difiusing equipment, such as: Ceramic Candles, which allows a continuous fiow:of finegCo bubbles to rise. through the contentsof the vessel. Vessel C is preferably provided'with a flow control venting valve in' the :line 15 which maintains a constantlevel of beer in,

by line 16 to the holding vessel E where the liquid may i be held for a predetermined time and withdrawn for.

storage and finishing.

The temperature of the wort in vessel A is maintained at a desired fermenting temperature by suitable means (not shown) and which for rapid fermentation is above 48 F. but preferably is F. and above, and may theoretically be up to the thermal death point of the yeast.

The agitator 11 maintains substantial homogeneity of the contents and the required degree of specific gravity in the finished beer is obtainedby adjusting the incoming.

flow of wort so that its fermentable material replaces the material fermented in the liquid in this vessel whichree sults in the desired specific gravity being'maintained. As

indicated, the fermented wort is withdrawn through pipe vessel C andat the. same time allows excess CO to. escape. Vessel Cpis designedto have a beercapacity at the control level equal to about 16 times-the hourly fiow of wort supplied to the systemthrough pipe line 10.

Where it is desired ,to reduce the temperature of the beer, :the heat exchangenDjis employed while finings or adsorbant material forclarification purposes may be in- 'jected into the beer by means of pipe 29. and/ or pipe 21.

A plurality of holding vessels', such as'vessel E, may be,

employed and the beer will remain in them for a predeterv mined p'erio'd when it is. discharged forfinal'clarification, carbonation and bottling or kegging.

A modified process shown in FIGURE 2 'is;;a similar process to that described inFIGURE 1 exceptthat a fur-. ther vessel;A1 whichds similar in all respects to vessel Av visi placed in series between vessel A and separating vessel l3,'and the wort is fermented progressively in these two vessels A and A1, each vessel being maintained-at its own individual temperature,xdegree of agitation and yeast in suspension. Itis an advantage to run vesselA so that substantially the total required amount of yeast production is obtained. in this vessel and the vessel A1 adjusted so that practically no yeast production occurs and that.approximately'one-fifth of the carbohydrate is converted to alcoholand CO In order to produce substantially all the yeast in the first vessel; a higher rate of turbulence will be maintained so that the. yeast willrapid 1y assimilate substantially all the oxygen in the incoming wort, therefore substantially oxygen free conditions will prevail in vessel A and therefore throughout the system, and the second vessel will be run at a low degree of turbulence. If desired three or four vessels can be used, all being operated in series. The wort is introduced to vessel A in a similar manner to FIG. 1 via line 10 and passed by line 22 to the second fermenting vessel A1 where any residual matter is fermented out. The fermented liquid is then passed by line 23 to the continuous yeast separating vessel B, from which it is passed by the pipe line 24 to a C washing vessel C, and from this by line 25 to other vessels which may be employed, such as illustrated in FIG. 1, and thence to storage and finishing.

In the arrangement of FIG. 2, yeast from the separating vessel B may be pumped by the line 26 to either one or both of the fermenting vessels A and A1 by the valve controlled pipe inlets 27 and 28, when all excess yeast is not discharged through the valve controlled discharge line 29.

A similar combination of zones is shown in FIG. 3 to that of FIG. 2 with the exception that from a second wort storage tank, wort may be introduced to the second fermenting vessel A1 by means of the line 30 so that the wort may be fermented in the system in two separate parts where this may be desired. The wort being formented in vessel A may be characterised by a strong hop flavour and malt extract, while the sugary portion of the wort derived from the adjuncts and containing the choice delicately flavoured hops are added to vessel 1. The amount of carbohydrate material required to give the desired flavour is fermented in vessel A and is then run to vessel A1 where the adjunct portion of the wort is added and from there is treated in a similar manner as that described in connection with FIG. 2. Under normal working conditions, the proportion of malt wort to sugary wort will be in approximately the ratio of 3 to l and approximately 75% of the total flow will, therefore, pass through pipe line 22 and the remaining 25% through line 30, the total flow passing from the outlet of vessel A1 to the continuous yeast separator B. This system allows a part of the sweet delicate portion of the extract tobe retained in the finished beer and which would otherwise be lost during a normal batch fermentation.

The returned yeast in this modification is conveyed separately to each of the vessels A and Al but generally vessel Al should be maintained at a high concentration of yeast of about 40 grams per litre.

In the alternative system shown in FIG. 4, operation is similar to that described for the system of FIG. 1 except that instead of the wort running continuously through the system it is fed continuously by way of pipe line through pipe 31 to a batch holding vessel F and is fed intermittently from vessel F by way of valve controlled line 32 to the fermenting vessel A. The batch holding vessel F, may be yeasted with yeasty beer from the fermenting vessel A by means of the pipe line 33 by pump through line -34 which connects with pipe line 31. The fermented liquid from vessel A is likewise intermittently fed to the yeast separating vessel B by way of valve controlled line 35 and line 36. Each batch of wort from vessel F is added to vessel A in about one-twentieth of the time required for the batch to accumulate in holding vessel F. The valve in line 32 can be controlled so that small amounts at short intervals or large amounts at long intervals are caused to flow from vessel F to vessel A, as desired, but always at an average flow set by the flow control valve in line 10 and the circulating pump in line 33. The batch additions to vessel A would bean amount equal to between one and nine hours flow through pipe 1t into vessel F according to the flavour desired in the finished beer. Fermenting beer is continually circulated from vessel A by pump through line 33 to the flow of wort in pipe line 10 at a flow rate equal to about one-fifth of the W011 flow, and thereby reducing the pH of the incoming wort. A vigorous propagation of yeast will take place in vessel F and this propagation should be aided by the introduction of air to the content of vessel F if it is found that the desired amount of yeast is not being propagated. Stirring, heating and cooling means are adjusted to give the required amount of yeast propagation in vessel F. The conditions in the fermenting vessel A are maintained according to the flavour desired as described in the process under FIG. 1. Near the end of the batch cycle according to the flavour of the beer required, a batch of beer equal to that previously added to vessel A but less the amount removed from vessel A by pump in line 33 is caused to flow alternatively to yeast settling vessels B and B1 by a suitably operating change-over valve 35a in line 35.

The change-over valve 35a connects with line 37 leading to the yeast settling vessel B1 which is interconnected with yeast separating vessel B by means of valve controlled line 38, which valve in turn is connected to discharge line 39 through which the beer is passed through other zones, as may be required and referred to in previous figures. The change-over valve 35a is interlocked with the valve 38a in line 38 in such a manner that whilst one yeast settling vessel is on a filling cycle, the flow rate being the same as that in valve controlled line 32 less that being removed by the pump through line 33, the other yeast settling vessel is on an emptying cycle, the flow rate being the same as through the control valve in line 10. Also interlocked with the change-over valve 35a is a changeover valve 42a in line 42, which connects with the lines 40 and 41 leading from yeast settling vessels B and B1, the interlocking being so arranged that yeast is taken through the valve in line 42 from the same vessel as beer is being taken from the valve 38a. From the change-over valve 42a, yeast flows through this line 42 through to the inlet of the pump there and through to pipe line 43 where controlled amounts are passed into the fermenting vessel A as required to maintain the desired yeast concentration in vessel A while surplus yeast is discharged in the opposite direction through line 43 to excess yeast collection.

In the alternative system shown in FIG. 5, an intermittent system is disclosed similar to that shown in FIG. 4 with the exception that in the case of FIG. 5, the wort from the malt and the wort from the adjunct are prepared separately in the brewhouse, the adjunct wort containing the delicately flavoured hop material being added by way of the batch holding vessel F. Thus, the system is similar to that of FIG. 4 except that a second similar vessel F1 is included in the system fed from a separate wort holding vessel by way of the valve controlled line 44 which connects with pipe line 45 communicating with holding vessel F1 and from which yeasty wort is continuously fed as required by pipe line 45a to the fermenting vessel A, the yeasty beer, being fed to vessels F and F1, as desired, by connecting through line 33 by valve controlled pipe line 46 and its extension 45, and valve controlled line 34 and its extension 31. Thus, wort of two different kinds is fed to the fermenting vessel A from vessels F and F1. The malt wort portion is added intermittently to fermenting vessel A in a similar way to that described in FIG. 4. The surgary solution together with the delicate hop extracts flow into vessel F continuously but likewise are added to vessel A intermittently. The proportion of sugary wort to malt wort is usually in the ratio of one sugary to three malt but this ratio can be varied if desired. The sweetness of the finished beer may be varied by varying the time of addition of adjunct wort from vessel F1 to vessel A. Otherwise, as indicated, the system is similar to that shown in FIG. 4.

In the system shown in FIG. 6, the malt wort and the sugary wort described in connection with FIG. 3 are prepared in the brewhouse and may be introduced separately into a plurality of fermenting vessels, a series of four being "7" illustrated. Wort of one kind is passed from the Wort storage vessel by pipe line 10 and may be fed to each of the three fermenting vessels A, A1 and A2, either separately or in series, passing from one to the other by the interconnecting lines shown, and finally passed by pipe line 47 to the fermenting vessel A3. This, of course,;

illustrates a system employing four fermentingvessels, it being understood of course from the foregoing that more or less may be used as desired. From fermenting vessel A3, the fermented beer is passed by way of pipe line .48 ,to the yeast separating vessel'B from which the yeast may be pumped via line 4% and introduced to any of the fermenting vessels A to A3 as desired to maintain, the required yeast concentration, control being providedv by the valves indicated. To ensure that the flow of yeasty beer from the settling vessel B is the same as the beer inflow into this vessel,'the top of separating vessel BI isvented and connected by line 48a to the top of fermenting vessel A3. By way of pipe line 50 and the connect:

ing lines 51, 52 and 53 connecting between pipe line 50 and the fermenting vessels A1, A2 and A3, respectively,

wort of the other kind may be passed from a separatewort storage vessel to any of these fermentingvesselsn The beer from the yeast separator B is passed byv way of the line 54 through line 55 to a second yeast separating.

It will be noted that yeast taken from.

menting vessels is pumped through line 49 to line 58;

which connects with pipe line where it mixes with beer from the beer outlet of separating vessel B, the complete flow going through line 55 into the continuous yeast separator =B2. illustration of this system and the various valve controls provided therein that a varied combination of treatments may be employed selectively as desired so that the, rapidly fermenting beer may be subjected to variations in treat. ment throughout the cycling.

It is apparent from the foregoing that the. continuous fermentation system may be carried out in a number of Ways to suit requirements as by varying the number of zones, the manner of adding wort and the yeasting thereof. It'will be obvious, therefore, that the essential steps to achieve desired results embody the continuous introduction of wort to the first zone of a system incorporating a series of interconnecting treatment zones,

through which it passes, permitting rapid fermentationthereof by maintaining a high yeast concentratiommaintaining a high temperature, maintaining yeast in suspension in the fermenting wort by continuous agitation, and finally separating out yeast followed by continuously drawing off the substantially clarified fermented wort from the last zone of the system at the same rate as the rate of introduction of the wort to the first of said zones.

What I claim as my invention is:

1. In a method for the production of a potable beer by the continuous fermenting and maturing of brewery wort in a continuous fermentation and maturing system,

the steps of maintaining a first fermenting zone and a second fermenting zoneg maintaining in each fermenting zone a body of continuously fermenting wort containing yeast i suspension; adding brewery wort to ,saidfirst zone; substantiallyhomogeneously dispersing the added wort throughout the body. within said first zone as tomaintain continuously therein a substantially high con-:

centration of yeast growth materials whereby conditions favorable to yeast propagation are maintained throughout said body in the first zone; passing, propagating yeastbearing effluent from said first zone to said second zone; and substantially homogeneously dispersing said propagating yeast-bearing effluent throughout the body within" It is, of course, apparent fromthe.

said second zone as to maintain said second zone body at a substantially high yeast concentration favorable tov rapid fermentation and maintaining substantially high concentration of products of fermentation including alco .1101 in said body of said second zone, whereby conditions favorable to-accelerated maturing are sustained; and with-v drawing fermented 'and smatured yeasbbearing efiluent from the second zoneand separating yeasttherefrom. I

2. The method according to claim 1 wherein the addition of brewery wort to said first zone is substantially. continuous.

3.. The method according to claim 1 wherein the addition of brewery wort to said first zone is intermittent.

4. The method according to claim 11 including the further step of returninga portion of the separated yeast to said first zone, and substantially homogeneously dispersing it throughout said first zone.

5. The vmethod according to claim .1 including the further step of returning a portion of the separated yeast to said second zone,-and.substantially homogeneously dispersing it throughout said second zone.

6: A method according to claim 1 wherein said second zone, consists of a plurality of series-connected.vessels and said body of fermenting Wort containedthereinis.

maintained at a substantially high concentration'of yeast and at asubstantially high concentration of products of fermentation, including :alcohol, said fermented .and matured yeast-bearing efiuent being withdrawn from the. last vessel of said series;

'7; The: method according to claim 1 in which the yeast concentration in said system is maintained at a value above 12 grams and up tov 100. grams with a moisture coni tent or" for each litre of fermenting wort.

8. The method according to claim 1 in which the. temperature of each body of fermenting wort, is mainfurther step of adding fermenting wort, from the system beyond the first zone to the brewery wort being fed to the first zone.

' 12. The method according to claim 6 in which a-wort I diluent is added. to said yeast-bearing eflluent passing through the system beyond the first zone.

13. The method according to claim 12 in which the. diluent is a prepared wort different in character to that added to the first zone.

14. The method according to claim 1,- in which the wort added to said first zone is prepared at a specific gravity in excess. of that required for making the finished I potable beer, and the desired final specific gravity and alcoholic content of the potable beer are secured by dilution of the fermenting wort beyond the first zone.

15. The method according to claim 14 in 'whichdilution takes place after the fermentation of the previously added Wort is substantially completed? 16. The method according to claim-13 inwhich the flow of wort to the first zone contains malt extractand a strong hop,;flavor andthe WOIL diluent-is a sugary wortcontaining a delicate hop flavor; whereby loss of'the:

delicate hop flavor is at least substantially reduced.

. 17. In a method for the production of a potable beer by the continuous fermenting "and maturing ofqbrewery wort in a continuous fermentation and maturing system, the steps of maintaining a fermenting and maturing zone; maintainingin said fermenting and maturing zone a body of continuously fermenting'and maturing wort containing a high concentration of yeast in suspension, continuously adding to said body of continuously fermenting and maturing wort a brewery wort which has a specific gravity of up to six times that required for making the finished potable beer; maintaining by agitation substantially im mediate homogeneity as between the added Wort and said body of fermenting wort; withdrawing yeast-bearing efiiuent from said fermenting and maturing zone; separating yeast therefrom and diluting the yeast-depleted fermenting wort to provide the required specific gravity and alcoholic content in the potable beer product.

18. A method according to claim 17 in which a portion of the separated yeast is returned to said fermenting and maturing zone to maintain the yeast concentration therein at an artifically high value.

19. A method for the production of a potable beverage by the continuous fermentation of a yeast fermentable substrate to produce a potable fermented beverage, said method comprising; maintaining, in separate vessels, separate yeast propagation and product formation process stages; maintaining conditions favorable to yeast propagation in the yeast propagating stage; maintaining conditions favorable for alcohol production in the product formation stage; continuously introducing fermentable substrate to the yeast propagating stage, continuously passing effluent consisting of progagated yeast suspended in substrate from the yeast propagation stage to the product formation stage; separating yeast from effluent of the product formation stage and maintaining the yeast concentration in the product formation stage at an artificially high level.

20. A method for the production of a potable beverage by the continuous fermentation of a yeast fermentable substrate to produce a potable fermented beverage, said method comprising; maintaining, in separate vessels, separate yeast propagation and product formation process stages; maintaining aerobic conditions, favorable to yeast propagation in the yeast propagating stage; maintaining substantially anaerobic conditions favorable for alcohol production in the product formation stage; continuously introducing fermentable substrate to the yeast propagating stage, continuously passing effluent consisting of propagated yeast suspended in substrate from the yeast propagation stage to the product formation stage; separating yeast from effluent of the product formation stage and maintaining the yeast concentration in the product formation stage at an artificially high level.

21. The method of claim 20 wherein a controlled amount of fresh substrate is added to the product formation stage in addition to that contained in the efiiuent from the yeast propagation stage.

22. The method of claim 20 wherein the product formation stage comprises a plurality of sub-stages maintained in separate series-connected fermentation vessels.

23. A method for the production of potable beer by the continuous fermentation of brewers wort, said method comprising; maintaining in separate vessels, separate yeast propagation and product formation process stages; maintaining aerobic conditions favorable to yeast propagation in the yeast propagating stage; maintaining substantially anaerobic conditions favorable for alcohol production in the product formation stage; continuously introducing brewers wort to the yeast propagating stage, continuously passing effluent from the yeast propagation stage to the product formation stage; separating yeast from effiuent of the product formation stage and maintaining the yeast concentration in the product formation stage at an artifically high level.

24. A method for the continuous fermentation of brewers wort to produce a potable beer, said method comprising; maintaining in separate vessels, separate yeast propagation and product formation process stages; maintaining aerobic conditions, and a predetermined temperature of from 48 F. to a temperature below 110 F. in the yeast propagating stage; maintaining substantially anaerobic conditions and a predetermined temperature of from 48 F. to a temperature below 110 F. in the product formation stage; continuously introducing brewers wort to the yeast propagating stage and maintaining yeast propagation therein, continuously passing effiuent from the yeast propagation stage to the product formation stage; separating yeast from efiiuent of the product formation stage and maintaining the yeast concentration in the product formation stage at an artificially high level.

25. A method as defined in claim 24 wherein the temperature in the yeast propagation stage is maintained above that in the product formation stage.

26. A method as defined in claim 24 wherein the temperature in both stages of the process is maintained at a redetermined value within the range of from about 60 F. to about F.

27. A process for the production of potable beer which comprises agitating a body of brewers wort and brewers yeast out of contact with air for dispersion of said yeast through said wort to promote rapid fermentation of said wort, keeping the temperature of said body of Wort and yeast constant, adding a stream of unfermented wort to said body of wort and simultaneously drawing off a stream of fermented wort and yeast from said agitated body of wort and yeast into a yeast separating zone wherein the yeast flocculates and settles, drawing off fermented wort from said yeast separating zone, and permitting yeast to flow back by gravity from said separating zone into said agitated body of wort and yeast.

28. The method of claim 19, wherein said high yeast level in the product formation stage is maintained by re-introducing a portion of the separated yeast to the product formation stage.

29. The method of claim 19, wherein the yeast level in the product formation stage is maintained above 12 and up to grams for each liter of fermenting wort.

30. A method as claimed in claim 1, wherein a stream of fermentable wort substrate is flowed towards said first fermenting zone, a portion of said flowing stream is diverted into said second fermenting zone and the remainder of said stream flows into said first fermenting zone.

31. A method for the production of a potable beverage by the continuous fermentation of a yeast fermentable substrate, comprising continuously introducing yeast fermentable substrate into a system including a fermenting zone and a yeast separating zone, passing said substrate through said system, maintaining in the fermenting zone a concentration of yeast in suspension in said substrate at an artificially high level and a temperature between 48 F. and the thermal death point of said yeast to promote rapid fermentation of said substrate in said fermenting zone, separating yeast from the fermenting substrate passing through said yeast separating zone and continuously drawing off fermenting substrate from said yeast separating zone.

References Cited by the Examiner UNITED STATES PATENTS 2,188,192 1/1940 Scholler et al 94 OTHER REFERENCES Bilford et al.: Alcoholic Fermentation of Molassess, Ind. and Eng. Chem., vol. 34, No. 11, November 1942, pp. 1406-1410.

De Beeze et al.: Continuous Fermentation, American Brewer, February 1943, pp. 11-16, 30, 32, 34.

A. LOUIS MONACELL, Primary Examiner.

TOBIAS E. LEVOW, ABRAHAM H. WINKELSTEIN,

Examiners.

M. W. GREENTEIN, Assistant Examiner.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent No. 3,234,026 February 8, 1966 Morton William Courts It is hereby certified that error appears in the above numbered patent requiring correction and that the said Letters Patent should read as corrected below.

Column 3, line 41, for "wall" read well column 5, line 31, for "vessel 1" read vessel Al column 6, line 63, for "surgery" read sugary column 7, line 65, for "i" read in column 8, line 36, for "480 F."

read 48 F.

Signed and sealed this 3rd day of January 1967.

(SEAL) Attest:

EDWARD J. BRENNER ERNEST W. SWIDER Commissioner of Patents Attesting Officer 

1. IN A METHOD FOR THE PRODUCTION OF A POTABLE BEER BY THE CONTINUOUS FERMENTING AND MATURING OF BREWERY WORT IN A CONTINUOUS FERMENTATION AND MATURING SYSTEM, THE STEPS OF MAINTAINING A FIRST FERMENTING ZONE AND A SECOND FERMENTING ZONE; MAINTAINING IN EACH FERMENTING ZONE A BODY OF CONTINUOUSLY FERMENTING WORT CONTAINING YEAST IN SUSPENSION; ADDING BREWERY WORT TO SAID FIRST ZONE; SUBSTANTIALLY HOMOGENEOUSLY DISPERSING THE ADDED WORT THROUGHOUT THE BODY WITHIN SAID FIRST ZONE AS TO MAINTAIN CONTINUOUSLY THEREIN A SUBSTANTIALLY HIGH CONCENTRATION OF YEAST GROWTH MATERIALS WHEREBY CONDITIONS FAVORABLE TO YEAST PROPAGATION ARE MAINTAINED THROUGHOUT SAID BODY IN THE FIRST ZONE; PASSING PROPAGATING YEASTBEARING EFFLUENT FROM SAID FIRST ZONE TO SAID SECOND ZONE; AND SUBSTANTIALLY HOMOGENEOUSLY DISPERSING SAID PROPAGATING YEAST-BEARING EFFLUENT THROUGHOUT THE BODY WITHIN SAID SECOND ZONE AS TO MAINTAIN SAID SECOND ZONE BODY AT A SUBSTANTIALLY HIGH YEAST CONCENTRATION FAVORABLE TO RAPID FERMENTATION AND MAINTAING SUBSTANTIALLY HIGH CONCENTRATION OF PRODUCTS OF ERMENTATION INCLUDING ALCOHOL IN SAID BODY OF SAID SECOND ZONE, WHEREBY CONDITIONS FAVORABLE TO ACCELERATED MATURING ARE SUSTAINED; AND WITHDRAWING FERMENTED AND MATURED YEAST-BEARING EFFLUENT FROM THE SECOND ZONE AND SEPARATING YEAST THEREFROM. 